Ingredients: 1 1/2 cups finely chopped nuts 4 ea large eggs 2 tb sugar 1 cup sour cream 3 tb margarine, melted 1 tb instant coffee granules 32 oz cream cheese, softened 1/4 ts cinnamon 1 cup sugar 1/4 cup boiling water 3 tb unbleached all-purpose flour Directions:Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 F, 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. |